courtesy of youtube.com
The sun will set later and September will be over and the leaves will begin to change colors letting us know that October has begun…WAIT WHAT!?! After a year in graduate school you’d think that I would be use to time going by so fast because with classes, a job, and presentations that you “have” to be at, days begin to blend and you end each month wondering if you had any time to yourself beyond taking time from classwork to work on your personal research projects or try that new recipe you have in a tab that you refuse to bookmark because tonight will finally be the night that you make that five-alarm chili and catch up on Breaking Bad. Take a deep breath my friend and for the love of God close that tab, your Google Chrome so desperately wants to update itself.
Before you go searching for a DeLorean online, take a deep breath and remember DeLoreans are expensive AND you worked really hard this past month. If you hadn’t worked hard your inbox would have imploded and formed a black hole, your advisor would be reading you your last rites, and you wouldn’t be reading this from the safety of your now dated internet browser (seriously save those tabs and update your Chrome). A month from now we will be here again wondering where October went, but stay the course—continue to work hard and balance your schedule. Maybe squeeze in a dinner or two with colleagues so that way you can feel like you’ve had leisure time even though you all sat around talking about research in between bites of your now infamous chili. Feel free to use the chili recipe below if you’re wanting to learn how!
1 medium onion, diced
1 small or 1/2 large green pepper diced
1 small or 1/2 large red pepper diced
1 1 can black beans
1 small can tomato paste
1 can dark beer
4 tablespoons ground chili powder
2 tablespoons cumin
Brown beef, peppers, and onion. Drain off any grease. Stir in the rest of the ingredients. Add the beans last.
Bring to a boil, and reduce heat to VERY low. Cook with the lid off for an hour. Then cook 1 hour with the lid on. Cook on VERY low!
To kick it up, add a tiny bit of cayenne pepper or jalapeno.